1. jellyfish skin with water repeatedly cleaned, then shredded, washed and soaked in water until the astringent and salty taste

2. blanch the jellyfish skin with about 70 degrees of water, 3 seconds after the pot immediately removed in the cool boiled water soaked in the water, when used to squeeze out the water

3. cucumber cut into strips, garlic mashed into a puree, cilantro cut into segments

4. All the ingredients are mixed, drizzled with sesame oil and mix well, then add the right amount of salt, balsamic vinegar and chicken broth, mix well

Cooking tips

1, hairy jellyfish skin blanching in advance. Blanching water temperature should not be too high, blanching time should not be too long, otherwise the jellyfish will melt (store blanching less, blanching jellyfish skin after the portion of the sharp decrease).

2, blanching quickly into cool boiling water, when used as much as possible to squeeze out the water.

3, first mix with sesame oil to lock in the water, then add other seasonings and mix well.

4. Add as little liquid seasoning as possible to avoid a watery feeling in the finished dish.